Preparation

In a small bowl, whisk flour and salt and set aside. Use a mixer to cream the butter and sugar at medium-high speed until pale and fluffy, about 3 minutes. Add the egg and vanilla, and beat to incorporate fully. Add the flour mixture and beat on low just to incorporate. Scrape dough onto a piece of plastic wrap, knead it once or twice, shape into a disk, wrap, and refrigerate at least 1 and up to 48 hours.

With the rack in the center position, heat the oven to 350 degrees. Cut a piece of parchment to fit a 17-by-13-inch baking sheet. Rest the dough at room temperature for 15 minutes, then dust with flour and roll into a rectangle just smaller than the sheet and about ⅜ inch thick. Transfer the parchment and dough to the sheet, prick lightly with a fork, and bake until light golden brown and puffed, about 22 minutes, rotating the sheet halfway through.

Meanwhile, place candy in a zippered bag and use a heavy pan to crush it, then shake in a sieve to remove dust from small pieces (you should have about 1 cup).

Transfer baking sheet to a wire rack and immediately sprinkle the chocolate over the hot cookie. Let soften for 4 to 5 minutes, then spread the chocolate evenly over the cookie. Immediately sprinkle with the crushed candy, pressing gently to adhere. Cool until set, about 90 minutes, then cut and serve (or store in an airtight container for up to 1 week).

my notes

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